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Burehamme terrine with wild mushrooms

Burehamme terrine with wild mushrooms

Just because of the variety of food I might be tempted to say that fall is my favourite season. Game starts to arrive into supermarkets, the variety of wild mushrooms gets bigger, and one doesn’t feel so guilty for having something hearty on the plate. Having said that… If it wouldn’t rain so much I might even like it 😉 Let’s go on with this recipe. So simple, yet soooo goood.


  • burehamme (cooked ham on the bone)
  • selection of wild mushrooms
  • garlic
  • flat leave parsley
  • white wine
  • sour milk
  • salt&pepper
  • butter
  • gelatine sheets


  1. soak the gelatine in some cold water;
  2. chop all the mushrooms and add them to a hot pan with a nob of butter and a smashed clove of garlic, season;
  3. when they start to release their water let it evaporate and add a splash of white wine and a little bit of sour milk (or crème fraîche, if you’re not concerned by calories);
  4. add the gelatine and stir until it’s dissolved;
  5. in a tin layered with clean film start to put a layer of ham, then add some mushrooms, and so on until you’ve finished the ingredients;
  6. put in the fridge to rest until firm.

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